As a Los Angeles native, I am very familiar with chopped salads. It seems like my city is famous for them. La Scala began the craze with their garbanzo bean, salami, cheese and lettuce chopped salad over 50 years ago. Then, of course, there was the famous Brown Derby Cobb Salad that had chopped iceberg lettuce, cheese, tomatoes, bacon and chopped egg. Both salads are still on menus across our country today. And there is another chopped salad that might be my favorite in the late summer and early autumn months.
The vibrant colors of the grilled shrimp, asparagus, scallions, corn and fresh lettuce in the following dish are beautiful, and the ingredients are simply delicious. The Ivy Restaurant first served this satisfying salad on their patio at least 35 years ago. Most diners opted for this salad, especially during the warmer months. Ever since I first tasted it, I have made this reinterpreted version my summertime standby.
